Join us this whole week - May 5th through 11th - while we celebrate the deliciousness of brunch and prepare for Mother's Day and the summer brunching season. We are 32 bloggers strong, bringing you recipes for everything from cocktails to eggs benedict to donuts.

Our amazing sponsors have donated some great prizes for a gigantic giveaway. Click (here) to read about this fun event, the sponsors, and the giveaway!

I thought I'd kick off 2014 #Brunchweek by creating a hearty entree with some of the event sponsors' goodies. Thanks to Bonne Maman for a complimentary jar of Muscat Grape Jelly and thanks to Bob's Red Mill for the complimentary Hazelnut Meal/Flour...among other things.

Ingredients

1 rack of lamb

1/4 C hazelnut meal flour

1/4 C Muscat grape jelly + 2 T more

freshly ground salt

freshly ground pepper

1 head purple cabbage

2 C red seedless grapes

olive oil

2 T fresh mint leaves

Procedure
Preheat the oven to 375 degrees F. While the oven heats, make a paste with the hazelnut meal flour, grape jelly, salt, and pepper. Mix until just combined. Press the paste onto the meat-side of the rack and lay it in a baking dish.

In another pan, arrange cabbage wedges and piles of grapes. Sprinkle with salt and pepper. Lay the mint leaves on top and drizzle with olive oil.

Cover both pans with foil and bake for 50-55 minutes. Remove the cabbage and grapes from the oven.

Uncover the lamb, spread additional 2 T of the jelly over the meat, and cook for another 10 minutes. Transfer meat to a cutting board and let rest for 5-10 minutes - the meat will continue to cook.

Oh my gosh, I've been trying to figure out what to do with my hazelnut flour, and this is it! I LOVE this. I've served roasted grapes with chorizo before, and loved them. I would love this just as much!

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Just about any occasion sends me to the kitchen to create. My pots and pans are my culinary canvas. I cook dinners for friends' birthdays, for holidays, and three times a day for my family.

My hope is that my descriptions and photos will inspire you to get out to the farmers markets or down an aisle at the grocery store that intimidates you, try some new ingredients, and get crazy with the herbs and spices! Buon appetito!

All the recipes and photos on my blog are original, unless otherwise noted, and are provided for your enjoyment and use. If you do use any of the content of this blog in yours, I ask that you acknowledge the source. Thank you.